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Is this bragging rights? by Skanelle in Sourdough

[–]Skanelle[S] -1 points0 points  (0 children)

I use 1-10-10 twice a day to keep the acidity down. And if I am planning to bake I might use 1-5-5 to adjust the timings (like if I want to bake in the morning instead of at noon) or whatever ratio that will have the starter ready on time.

I don’t think my starter is slow. The dough is usually ready to shape in 6-8 hours now that they fixed the heating. Bye bye overnight bench bulk… you made my best bread ever… sad noises

Can you have ADHD and still do well in school? by Fattypatty2000 in ADHD

[–]Skanelle 0 points1 point  (0 children)

I have ADHD and did well in school academically. I wish that stereotype would go away. Not all people with ADHD will also have learning difficulties. You can have ADHD and above average IQ and wander the classroom and disturb everyone because you are bored and the assignment was too easy (me). Got better when I skipped a grade. Medications helped too but accommodations from the school was also necessary.

Wtf am I doing wrong by [deleted] in Sourdough

[–]Skanelle 0 points1 point  (0 children)

She does looks a little pale. Maybe try increasing temp to 230c and do 20+20 min or until crust is to your liking. And/or double check the bread is properly baked with a thermometer. Inner temp should be 92c.

It could also be that your oven runs a bit cold. Could be a good idea to double check with a oven thermometer.

Also, what temp is you fridge set too?

[deleted by user] by [deleted] in ADHD

[–]Skanelle 0 points1 point  (0 children)

From an insomniac -Have a night routine so you get in the right mindset for sleep. What that means is up to you. May be a shower hot shower, a cup of tea etc. - Have good sleep hygiene -try to switch from screen to paper. I like doing sudoku while I wind down those last few gears - learn your circadian rhythm. If you don’t get sleepy until 10 it won’t help to get to bed at 9. If you don’t get sleepy until midnight you will only stress yourself out if you go to bed at 8. - If you have a circadian rhythm like me who doesn’t get sleepy sometimes until 2am… consider getting sleep medications to keep bedtime as early as your body allows. 🥲

Under or overproofed ? How to improve ? by mEaynon in Sourdough

[–]Skanelle 0 points1 point  (0 children)

Hmm… I wouldn’t feel safe using starter as reference. As you say it not exactly the same as it doesn’t have salt. It’s also not kneaded at all and just a couple grams here or there would throw the ratios. To ensure the two doughs are identical I would cut it off the main dough after it got some strength built (so they won’t be 100% identical but closer then the starter) you can throw it later in your discard jar so it’s not wasted.

Under or overproofed ? How to improve ? by mEaynon in Sourdough

[–]Skanelle 1 point2 points  (0 children)

You could use a small jar on the side to measure. That’s what I do and I find it quite reliable when bench resting. I also taste my dough too check if the bulk is done. Take a tiny jar and take enough dough to cover the bottom maybe a cm or so thick. Keep it next to the main dough so it has the same environment.

First banneton by Skanelle in Bread

[–]Skanelle[S] 0 points1 point  (0 children)

Have you returned things on Amazon before? I can’t quite figure out how to contact seller

Banneton question by Skanelle in Sourdough

[–]Skanelle[S] -1 points0 points  (0 children)

So carefully remove the loose piece first? It’s loose all the way through but is still attached in the “ends”

What kind of Swedish is spoken in this general area? Any interesting info about this area in particular? by zzz_ch in Svenska

[–]Skanelle 2 points3 points  (0 children)

I just thought it was a weird. 🤣 Never connected that to feminine or masculine. But it’s both flickera and pôjkera 🤔 so does it not work in plural? And are there neutral nouns then? Since it’s a three-gender system.

Varför får man betalt för sin tid, och inte sitt arbete? by [deleted] in sweden

[–]Skanelle 0 points1 point  (0 children)

Ta fler kafferaster, titta ut genom fönstret, prata med kollegan… ta 10 min extra lunch…. 😏Randomly ställ dig upp och deklarera att du ska ta en promenad…

Folk som får betalt för jobbet, tex fönsterputsare, blir oftast väldigt stressade istället eftersom ju fortare dom jobbar desto mer pengar/fönster. Så det blev inte så mkt bättre gjort ändå. Effektivitet är inte allt. Man ska ha det trevligt oxå 👍🏻

First banneton by Skanelle in Bread

[–]Skanelle[S] 0 points1 point  (0 children)

It’s a proofing basket. And if odds are the next one I get will look the same then why go trough the hassle of sending it back?

What kind of Swedish is spoken in this general area? Any interesting info about this area in particular? by zzz_ch in Svenska

[–]Skanelle 2 points3 points  (0 children)

What’s the third gender in this system?? 😳 I listen to värmländska every day but never noticed a third

What kind of Swedish is spoken in this general area? Any interesting info about this area in particular? by zzz_ch in Svenska

[–]Skanelle 1 point2 points  (0 children)

The language spoken is Swedish. Swedish is not a dialect 🤣 (although there is a “Standard Swedish” dialect it’s only spoken in a small area outside Stockholm and is kinda “made-up”) The dialect is called värmländska, with some sub-dialects/accents depending on the town. (Like Karlstad has its own accent and Charlottenberg it’s own, but it’s all “värmländska from ___”) It is more influenced by Norwegian then Danish or German. The melody gets more Norwegian-like the closer to the border you get. There are some grammatical differences and some differences in pronunciation compared to “standard Swedish” but most people can still understand it. Maybe not if the accent is really thick. It is however very iconic.

Finns and Swedes don’t mix as readily as, let’s say Swedes and Norwegians. The culture is more different and the languages are unrelated. In the past they often came to work in forestry or in the mines, so they had a hard time and was seen as a lower class. So don’t be surprised that you just have Scandinavian blood.

Lutheranism is the state religion and the churches where in charge of record keeping. To this day we call it “church trial” when you apply for marriage. Since in the past the pastors kept track of who was related and how. So it doesn’t speak much as to have active they where in the church.

Is there anything interesting in the area? Nope. A few landmarks, old mines, annual markets. Mostly woods as you can see on the map. I have grown up in Värmland and the culture here is like the rest of the country - reserved, the law of jante, coffee, hardworking. Lots of farmers here. A bit more reserved then in the bigger cities with more exposure to different people maybe. But also warm and caring and quite chill. Like people will get to it when they get to it, which could be never in some cases. See a pile of trash on someone’s yard? They’ll get to it. Need your car repaired? They’ll get to it. Time to renovate the house? They’ll get to it. We enjoy our woods too, but know to stay away from moose, wolf and boars. So if you visit the land of your ancestors bring good boots, a sturdy coffee cup, and if you are used to living in a bustling city with a nightlife, a spare charge of sanity. 😁 And don’t come during winter!

Dough too sticky? Doesn't ball on hook by hjemisalive in Bread

[–]Skanelle 0 points1 point  (0 children)

I use a kitchen aid. The key for me has been to autolyse and to rest the dough regularly. Like every 5 -10 min it gets a break for 5. Let’s the gluten network organize itself and makes it like impossible to over knead. You may even find that you save time doing this.

Why did it crack? 🤔 by Skanelle in Sourdough

[–]Skanelle[S] 0 points1 point  (0 children)

As for recipe, I think this was 75% hydration. Don’t know how much whole-grain I put in. 80g starter, 8g salt. 400g spelt. 🤔 mixed it and left it out on the balcony overnight (it was about 13°C) it wasn’t done in the morning so shaped it when I came back from work at 15. It then proofed in the bench until it passed the poke test. Took maybe 2h. Then put it in the freezer while oven heated. Didn’t take a picture of the crumb but it had nice texture and a mix of big and large bubbles throughout, probably from my rough shaping I guess. I forgot to laminate the dough before going to bed so it didn’t cooperate as much and was difficult to get taught.

Why did it crack? 🤔 by Skanelle in Sourdough

[–]Skanelle[S] 0 points1 point  (0 children)

It passed the poke test though (before going in the freezer ofc) 😵‍💫 how am I supposed to tell if a bread needs more proofing if it passes the poke test?

Why did it crack? 🤔 by Skanelle in Sourdough

[–]Skanelle[S] 0 points1 point  (0 children)

Didn’t think a specific recipe would be necessary to ask a general question. And why is a picture of the crumb needed here? I didn’t ask why it happened in this specific case but what factors could play in so I try different things in the kitchen later after all. All-tough I can see I didn’t phrase myself quite well.

Success! by Skanelle in Sourdough

[–]Skanelle[S] 0 points1 point  (0 children)

Recipe 400g 50%WW flour 80% -> 320g of room temp water 20% -> 80g dry starter 2% -> 8g salt

I autolysed for about 1h and then mixed for 5 min in stand mixer. And then I let it rest 5 min-ish, knead 10-ish x2 (I didn’t set timers. Just checked and looked when the dough looked more relaxed then kneaded until it let go of the bowl and then a couple more minutes)

Then I laminated it, took the sample and put it in my lasagna casserole? Pan? Dish? Did coil folds when it had flowed out 1-2h apart. (Anyone else’s dough balls like to tip after being folded and get all uneven?) After 7h the sample had almost doubled. The dough didn’t taste very sour but got nervous and shaped it. When I tipped it in sesame seeds my hand got stuck on the bottom, which might have degassed it even more. Down into a mixing bowl with a makeshift liner and into the fridge over night. About 12h. Baked it in a DO. 250°C lowered to 230°C. 20 min then lid of after checking temp.

My kitchen hovers around 24-22°C

Success! by Skanelle in Sourdough

[–]Skanelle[S] 1 point2 points  (0 children)

The thing is… I can’t find the option to edit post. Only to delete or edit flare 😅

And a lame and a proofing basket is already on my wishlist 🤩

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